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Chicken and Penne Pasta Toss

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Chicken, Pasta/pizza 4 Servings

INGREDIENTS

2 tb Olive oil
1 1/2 lb Boneless skinless chicken breast tenders
1/4 c I Can't Believe It's Not Butter; spray
2 c Nonfat creamer
1 c Parmesan cheese; grated
1 Clove garlic; minced
1/2 ts Salt
1 ts Black pepper
3 oz Sun-dried tomatoes; moistened and sliced
1 lb Pasta; cooked and drained

INSTRUCTIONS

Heat oil over medium-high; sauté chicken 5-7 minutes or until no pink
remains.
Meanwhile, in large saucepan, combine ICBINB and creamer over medium heat.
Bring to a boil, stirring occasionally. Reduce heat to low and add
parmesan, garlic, salt, and pepper. Stir until smooth; add tomatoes.
Cook and drain the penne, then add cream mixture and chicken to pasta; heat
on medium until warm (3-5 minutes), stirring constantly.
By the way--you can add the chicken to the cream/tomato mixture and freeze
it for later use. I use this recipe when I do "Once-A-Month Cooking."
Recipe by: adapted from iQVC recipe (lower fat)
Posted to MC-Recipe Digest by "Shelley" <saitoro@usa.net> on Apr 01, 1998

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